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A one-pot take that does 'pasta fazool' one better

I was served a version of this dish at a neighborhood restaurant in Milan last fall and was completely smitten with it. It provided the comforting, belly-warming satisfaction a chilly night calls for, and it charmed me with the rustic-chic elegance that came from pairing chickpeas with farro, an ancient variety of wheat that is officially on trend these days, I'm happy to say.

Chickpea and Farro Stew photographed in Washington, DC. Photo for The Washington Post by Deb Lindsey.
Chickpea and Farro Stew photographed in Washington, DC. Photo for The Washington Post by Deb Lindsey.Read moreThe Washington Post

I was served a version of this dish at a neighborhood restaurant in Milan last fall and was completely smitten with it. It provided the comforting, belly-warming satisfaction a chilly night calls for, and it charmed me with the rustic-chic elegance that came from pairing chickpeas with farro, an ancient variety of wheat that is officially on trend these days, I'm happy to say.

Chickpea and Farro Stew

4 servings (makes 6 cups)

3 cups cooked or no-salt-added canned chickpeas (from two 15-ounce cans; drained and rinsed)

31/2 cups no-salt-added chicken or vegetable broth

2 tablespoons olive oil

1 medium onion, diced

1 medium carrot, scrubbed, then diced

1 rib celery, diced

2 cloves garlic, minced

One 14.5-ounce can no-salt-added diced tomatoes

1 sprig rosemary

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup pearled farro

2 cups lightly packed baby spinach leaves, chopped

1/3 cup freshly grated Parmigiano-Reggiano cheese

1. Combine 1 cup of the chickpeas and 1/2 cup of the broth in a blender and blend to form a smooth puree.

2. Heat the oil in a medium soup pot over medium heat. Once the oil shimmers, add the onion, carrot and celery; cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened but not browned.

3. Stir in the garlic and cook for 1 minute, then add the remaining 2 cups of chickpeas, the remaining 3 cups of broth, the tomatoes and their juices, the rosemary, salt and pepper, stirring to incorporate. Bring to a boil, then reduce the heat to medium-low and cook for 15 minutes.

4. Add the farro and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to medium-low, cover and cook, stirring occasionally, until the farro is tender, about 20 minutes.

5. Discard the rosemary sprig. Add the chickpea puree, then stir in the spinach and cook for 1 or 2 minutes, until just wilted.

6.

Serve hot, garnished with the cheese.

- From nutritionist and cookbook author Ellie Krieger.

Per serving (using vegetable broth): 440 calories, 19 g protein, 65 g carbohydrates, 13 g fat, 3 g saturated fat, 5 mg cholesterol, 520 mg sodium, 15 g dietary fiber, 15 g sugar